Method
1 Melt butter in a large pan. Add bacon and onion and cook until
softened. Stir in celery, tomatoes, stock and basil. Cook for
5 minutes.
2 Add mussels, cover and cook for a further 5 minutes, shaking
pan occasionally until all mussels have opened. If any remain
closed, they should be discarded.
3 Season with black pepper, garnish with lemon slices, parsley
and serve with slices of warm crusty bread.